Read on below ad
Breaded Pork Cutlets
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Preparation:
40 min.
Preparation
ready in 50 mins
Calories:
844
calories
Calories
Read on below ad
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 844 cal. | (40 %) | ||
Protein | 39.1 g | (40 %) | ||
Fat | 65.83 g | (57 %) | ||
Carbohydrates | 24.18 g | (16 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 0.64 g | (2 %) |
more nutritional values
Vitamin A | 538.49 mg | (67,311 %) | ||
Vitamin D | 0.95 μg | (5 %) | ||
Vitamin E | 3.36 mg | (28 %) | ||
Vitamin B₁ | 0.27 mg | (27 %) | ||
Vitamin B₂ | 0.31 mg | (28 %) | ||
Niacin | 3.31 mg | (28 %) | ||
Vitamin B₆ | 0.06 mg | (4 %) | ||
Folate | 54.3 μg | (18 %) | ||
Pantothenic acid | 0.22 mg | (4 %) | ||
Biotin | 3.11 μg | (7 %) | ||
Vitamin B₁₂ | 0.71 μg | (24 %) | ||
Vitamin C | 9.97 mg | (10 %) | ||
Potassium | 138.08 mg | (3 %) | ||
Calcium | 133.1 mg | (13 %) | ||
Magnesium | 27.97 mg | (9 %) | ||
Iron | 2.39 mg | (16 %) | ||
Iodine | 27.6 μg | (14 %) | ||
Zinc | 0.72 mg | (9 %) | ||
Saturated fatty acids | 29.5 g | |||
Cholesterol | 255.87 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Read on below ad
Ingredients
for
4
- For the pesto
- 1 handful parsley
- 1 garlic clove
- 2 Tbsps blanched almonds
- 20 grams Parmesan
- 70 milliliters olive oil
- 1 tsp lemon juice
- salt
- freshly ground peppers
- For the cutlets
- 4 Pork cutlets (200 g each)
- salt
- freshly ground peppers
- 4 Tbsps Pastry flour
- 100 grams breadcrumbs
- 2 small eggs
- 2 Tbsps Whipped cream
- 150 grams clarified butter
- 4 sprigs parsley (to garnish)
Preparation steps
1.
For the pesto, rinse the parsley, shake dry, pluck and place in a blender. Peel the garlic and also add to the blender, along with the almonds and Parmesan. Purée until smooth. Slowly pour in the oil until a creamy paste has formed. Season with lemon juice, salt and pepper.
2.
For the cutlets, rinse the meat, pat dry, and season with salt and pepper.
Place the flour and the breadcrumbs in two separate soup bowls. Beat the eggs with the cream.
3.
Heat the butter in a frying pan (it is hot enough when small bubbles appear on a wooden spoon).
Add the meat gently and fry until golden brown on both sides, for about 5 minutes.
4.
For the garnish, rinse the parsley, pat dry and fry briefly.
Remove the finished cutlets from the pan and drain on kitchen paper.
Read on below ad